My favourite flavour. By Robin Gill

Courgette, goat’s curd, basil & rooftop honey. Photo: Jonathan Thompson Photography
Courgette, goat’s curd, basil & rooftop honey. Photo: Jonathan Thompson Photography

Complexity of honey is extraordinary. It amazes me how nature can create something that tastes of its surroundings – a chestnut honey is simply that: bees that live in a forest, forage amongst chestnut trees creating a dark savoury honey, not as sweet as most other types of honey. We inherited beehives from a chestnut forest in Kent and within a year in their new suburban life in London above our restaurant on the rooftop surrounded by elderflower trees our honey became much lighter, sweeter and with an appearance of white gold which tastes of elderflower. We use it as it is straight from the frame in early summer, then once we have extracted all the honey we use wax to infuse alcohols or we burn wooden frames over our BBQ and add them to milk to create the most magical smokey sweet and aromatic ice cream. Possibilities are endless and like a bee, completely unpredictable.

Robin Gill, The Dairy (London, UK)

Robin Gill. Photo: Jonathan Thompson
Robin Gill. Photo: Jonathan Thompson Photography

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